Springtime Pasta Salad

Yields:	2-4 servings
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

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Ingredients

16	ounces	spaghetti	thin, cooked
1 1/2	cups	broccoli, frozen	cuts, thawed and cooked
1/2	cup	onions	chopped
2	cloves	garlic	chopped fine
2	cups	green peas	frozen, thawed
1/2	cup	sweet bell peppers	chopped
8	ounced	mushrooms	sliced
1/4	cup	parsley leaves

Dressing
3	tablespoons	white vinegar
3	tablespoons	lemon juice
1	tablespoon	prepared mustard
1	teaspoon	olive oil
2	teaspoons	salt
1/2	teaspoon	basil
1/2	teaspoon	oregano
1/2	teaspoon	thyme
1/4	teaspoon	black pepper
1/8	teaspoon	cayenne pepper

Directions

Prepare spaghetti according to package directions; drain.

In a large pot, cook broccoli in boiling water until crisp yet tender, about 4 minutes.

Drain and add to pasta.

Add onions, garlic, peas, bell peppers, mushrooms, and parsley to pasta.

To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl.

Pour dressing over pasta mixture and toss gently until well mixed.

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Member Review

Cape Breton 'Pork Pies'

I'm from Nova Scotia and my aunt from Cape Breton has made these delicious little tarts since I was a little girl. I have no idea where the name comes from and neither does she but they are definitely worth trying! YUM!